Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic Resonance |
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| Authors: | L. N. Lai A. A. Karim M. H. Norziah C. C. Seow |
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| Affiliation: | Authors Lai, Karim, Norziah, and Seow are with the Food Biomaterials Science Research Group, School of Industrial Technology, Univ. Science Malaysia, 11800 Penang, Malaysia. Direct inquiries to author Karim (E-mail: ). |
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| Abstract: | ABSTRACT: Using differential scanning calorimetry and pulsed nuclear magnetic resonance (NMR), it was found that the presence of Na2CO3 and NaOH retarded retrogradation of aged starch (wheat, corn, waxy corn, rice, and waxy rice) gels during storage at 4°C. At the same level of addition (based on a fixed starch/water ratio), the effect of NaOH was observed to be more pronounced than that of Na2CO3. Kinetic studies using pulsed NMR showed a progressive reduction in rate of starch retrogradation with increasing concentration of alkali (up to a level of 1 g/100 starch). |
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| Keywords: | alkali starch retrogradation DSC NMR |
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